| 鲈鲤含肉率及肌肉营养成分的测定与品质评价 |
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| 引用本文： | 刘必生,李建光,李正友,詹会祥,张龙涛,黄辉.鲈鲤含肉率及肌肉营养成分的测定与品质评价[J].贵州农业科学,2011(11). |
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| 作者姓名： | 刘必生 李建光 李正友 詹会祥 张龙涛 黄辉 |
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| 作者单位： | 贵州省水产研究所;毕节地区水产技术推广站;西南大学水产系; |
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| 基金项目： | 贵州省农业科学院专项“鲈鲤生物学特性与人工驯养技术研究”[黔农科院院专项(2009)016] |
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| 摘 要： | 为鲈鲤〔Percocy pris pingi pingi(T chang)〕人工驯养、繁育、种质资源保护、养殖产业化、增殖放流奠定基础理论,对鲈鲤的含肉率和肌肉营养成分进行了分析测定。结果表明:肌肉鲜样含肉率为79.93%,蛋白质为18.22%,水分为78.77%,灰分为1.15%,粗脂肪为0.93%,胆固醇为88mg/100g。肌肉中17种氨基酸总量为干重的89.69%;鲜味氨基酸占干重的32.51%,占氨基酸总量的36.25%;必需氨基酸占干重的38.47%,占氨基酸总量的42.89%;非必需氨基酸含量占干重的43.84%,必需氨基酸与非必需氨基酸比例为87.75%,必需氨基酸指数(EAAI)为81.39,符合FAO/WHO标准。肌肉中K含量最高,为362mg/100g;Ca含量为35.30mg/100g,P为222mg/100g,Ca∶P为1∶6.28。肌肉7种脂肪酸中,3种饱和脂肪酸总量(SFA)为28.22%,4种不饱和脂肪酸(UFA)为71.75%,以UFA中油酸C18:1含量最高,为44.28%。表明,鲈鲤是营养价值较高的优质食用珍贵鱼类。
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| 关 键 词： | 鲈鲤 肌肉 营养成分 氨基酸 脂肪酸 |
Fish Rate,Muscle Nutrition Composition and Quality of Percocypris pingi pingi |
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| LIU Bi-sheng,LI Jian-guang,LI Zheng-you,ZHAN Hui-xiang,ZHANG Long-tao,HUANG Hui.Fish Rate,Muscle Nutrition Composition and Quality of Percocypris pingi pingi[J].Guizhou Agricultural Sciences,2011(11). |
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| Authors: | LIU Bi-sheng LI Jian-guang LI Zheng-you ZHAN Hui-xiang ZHANG Long-tao HUANG Hui |
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| Institution: | LIU Bi-sheng1,LI Jian-guang1,LI Zheng-you1,ZHAN Hui-xiang2,ZHANG Long-tao1,HUANG Hui3 (1.Guizhou Institute of Aquatic Products,Guiyang,Guizhou 550025,2.Bijie Station for Aquatic Product Technological Popularizing,Bijie,Guizhou 551700,3.Department of Aquatic Products,Southwest University,Chongqing 400000,China) |
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| Abstract: | The fish rate and muscle nutrition composition of P.pingi pingi were determined to provide the scientific basis for artificial domestication,reproduction,germplasm resources protection,breeding industrialization and release of P.pingi pingi.The results showed that the fish rate,protein,moisture,ash,crude fat and cholesterol content in fresh muscle was 79.93%,18.22%,78.77%,1.15%,0.93% and 88mg/100g respectively.The content of 17 amino acids occupied 89.69% of total dry muscle weight.The content of delicate a... |
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| Keywords: | Percocypris pingi pingi muscle nutrition composition amino acid fat acid |
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